Here's the story of the 48-hour chili:
Sunday night: Prepare the ingredients for the chili and place them in easy to find places. Chopped onions, zucchini and soy beef on an eye-level shelf in the fridge; cans of tomato paste and fire roasted tomatoes on the counter next to the crock-pot of soaking black beans. Measure the spices and put them in a baggie.
Monday, 6:30 a.m. -- Double-check everything and write instructions on sticky notes next to magazine recipe on counter next to ingredients.
Monday, 12:15 p.m. -- Text Will a reminder to compile all ingredients and turn on crock-pot.
Monday, 6:16 p.m. -- Enter wonderful-smelling house after work. Test chili; beans are still crunchy. We decide to let cook for another hour or so and eat at 7:30 when the beans should be done.
Monday, 6:51 p.m. -- Beans are still crunchy and we are getting hungry and impatient.
Monday, 7:01 p.m. -- Decide that chili will be for dinner tomorrow night. Make Mushroom and Chickpea Ragu instead (see yesterday's post).
Monday, 8:30 p.m. -- Put crock-pot in fridge.
Tuesday, 6:30 a.m. -- Turn crock-pot on again. Let simmer all day.
Tuesday, 6:15 p.m. -- Come home from work and test chili. Beans are done! Hurrah, let's chow down!
Recipe is once again from Real Simple, September 2012.
Replace ground beef with soy beef. Add jalepeno peppers and any other secret ingredients you so desire. Will did and he still won't tell me what they are. To serve, top with fresh avocado, diced tomatoes, cilantro and Daiya vegan cheddar. (We halved the recipe.)
- 1 1/2 pounds ground beef
- 1 28-ounce can diced fire-roasted tomatoes
- 2 15.5-ounce cans black beans, rinsed
- 3 medium zucchini (about 1 pound), cut into 1/2-inch pieces
- 2 medium onions, chopped
- 1/4 cup tomato paste
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- kosher salt and black pepper
- sour cream, cut-up avocado, and chopped fresh cilantro, for serving
- In a 4- to 6-quart slow cooker, combine the beef, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano, 1½ teaspoons salt, and ½ teaspoon pepper.
- Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Reserve half the chili for tomorrow’s dinner. Serve the remaining chili with the sour cream, avocado, and cilantro.